Selected characteristics of dry fermented sausages prepared with Quick-Dry-Slice (QDS process?) technology and their comparison with traditional products
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62157124%3A16270%2F18%3A43876402" target="_blank" >RIV/62157124:16270/18:43876402 - isvavai.cz</a>
Alternative codes found
RIV/00216224:14310/18:00103316
Result on the web
<a href="https://onlinelibrary.wiley.com/doi/epdf/10.1111/jfpp.13314" target="_blank" >https://onlinelibrary.wiley.com/doi/epdf/10.1111/jfpp.13314</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1111/jfpp.13314" target="_blank" >10.1111/jfpp.13314</a>
Alternative languages
Result language
angličtina
Original language name
Selected characteristics of dry fermented sausages prepared with Quick-Dry-Slice (QDS process?) technology and their comparison with traditional products
Original language description
The aim of the study was to compare selected chemical, microbiological, instrumental, and sensory properties of sliced dry fermented sausages produced using quick-dry-slice (QDS) technology or by the traditional way. The fermentation process took place as standard with both the technologies employed, and the level of lactic acid and acetic acid in the QDS products corresponded to the traditional technology. QDS products showed lower pH value, higher total viable count, and lactic acid bacteria (LAB) count by approximately 1 log cfu/g (p<.05). Species determination of LAB found the presence of only Pediococcus pentosaceus in QDS products, while species of the genus Lactobacillus were also found in samples of the traditional products. The results of instrumentál color analysis did not indicate statistically significant differences between the samples. The sensory analysis of the products revealed only minimal differences.
Czech name
—
Czech description
—
Classification
Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
—
OECD FORD branch
40301 - Veterinary science
Result continuities
Project
<a href="/en/project/ED1.1.00%2F02.0068" target="_blank" >ED1.1.00/02.0068: Central european institute of technology</a><br>
Continuities
I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace
Others
Publication year
2018
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
Journal of Food Processing and Preservation
ISSN
0145-8892
e-ISSN
—
Volume of the periodical
42
Issue of the periodical within the volume
1
Country of publishing house
US - UNITED STATES
Number of pages
10
Pages from-to
—
UT code for WoS article
000419383100001
EID of the result in the Scopus database
2-s2.0-85017134551